Ingredients
1 medium onion, chopped1 celery rib, chopped2 small red potatoes, cut into 1/2-inch cubes2-3/4 cups water2 teaspoons reduced-sodium chicken bouillon granules1 tablespoon cornstarch1/4 cup cold water1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted3 cups frozen California-blend vegetables, thawed1/2 cup chopped fully cooked lean ham8 ounces reduced-fat process cheese (Velveeta), cubed
Preparation
In a large saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in condensed soup until blended.
Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.
